Paprika and Honey-Glazed Chicken Thighs with Braai Corn

In a small bowl, combine 2 tablespoons paprika, smoked paprika, 1 teaspoon salt, and black pepper. Mix thoroughly to create the braai spice blend.

Pat chicken thighs dry with paper towel. Rub all surfaces with 2 tablespoons olive oil, then massage the braai spice rub into every thigh. Arrange in a single layer on a plate, cover loosely, and let rest at room temperature for 20 minutes. This allows the spices to bloom and the meat to come closer to room temperature before heat.

In a small saucepan over low heat, warm 3 tablespoons honey with minced garlic for 2-3 minutes, stirring until the honey loosens and the garlic becomes fragrant. Remove from heat and set aside — this glaze will be applied in the final minutes of cooking.

Prepare your braai or preheat a gas grill to high (230-250C). For braai, build a fire with hardwood charcoal and allow the flames to die down to glowing coals with moderate heat. The grid should be positioned 15-20cm above the coals.

Place chicken thighs skin-side down on the grill grid over medium-hot coals. Cook for 10-12 minutes with the lid open, resist lifting the lid, until the skin is golden and crispy with char marks. Flip and cook another 8-10 minutes on the other side.

In the last 3-4 minutes, brush the honey-garlic glaze generously over the top of each thigh. Flip and brush the other side. The sugars will caramelize into a deep amber lacquer. Cook until the internal temperature reads 74C at the thickest point. Remove to a clean plate and tent loosely with foil — let rest 5 minutes so juices redistribute.

While the chicken rests, place corn cobs on the grill over medium heat. Rotate every 2-3 minutes using long braai tongs, cooking for 8-10 minutes total until kernels are charred in spots and tender when pressed. The corn should have deep char marks but remain structural.

In a small bowl, mix 4 tablespoons melted butter with 1 teaspoon paprika and ½ teaspoon salt. Brush this herb-butter generously over each charred corn cob, letting it seep into the grill marks. Serve immediately alongside the rested chicken thighs.